How do you add fat to non-port sausages?
I made some lamb and some veal sausages, but they came out too dry.
I'm assuming because the fat content was too low...any tips?
If you look at the ingredients for many non-pork sausages they often do contain pork or at the very least pork fat, that is unless they are Kosher, Halal or any one of the numerous reasons, from religious to health concerns, for avoiding pork. Usually no matter what "flavor" sausage I am making I use a proportion of pork fat in them to help keep them moist.
Yes. Yes it can. So can other types of kosher/halal fat; chicken and duck, e.g.
Each type of fat brings its own taste. Strong flavored fats like beef fat, mutton and lamb are probably best reserved for meats from the same type of animal. Poultry fats are a little more versatile, but -- for most sausages -- you've got to be careful to keep them cold enough to keep them solid throughout the grinding and mixing process.